Vegan Cauliflower Buffalo Wings – Gluten Free

Preparation 15 min Cook Time 27 min


  • 1 small head cauliflower (if using a large head, you may need to up the batter and sauce quantities)

Cauliflower Wings

  • 1/2 cup all purpose gluten free flour*
  • 1/2 cup unsweetened almond milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup crispy gluten free bread crumbs (seasoned with salt and pepper) OR toast your breadcrumbs slightly before using


  • 1/2 cup vinegar based hot sauce (such as Frank's hot sauce)
  • 1 tablespoon vegan butter
  • 1 teaspoon garlic powder
  • 2-3 tablespoons maple syrup


  1. Preheat oven to 450 degrees.
  2. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
  3. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don't use the stems).
  4. Chop the cauliflower into smaller pieces to resemble the size of wings.
  5. In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter.
  6. In a separate bowl, place the bread crumbs. Line it up beside the batter bowl.
  7. Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
  8. Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
  9. While baking, prepare the ingredients for the sauce by whisking together.
  10. Remove from oven. Toss the wings in the sauce then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
  11. Remove from oven and serve immediately with a cool vegan ranch dressing (cooling agent is essential!). Enjoy!


  1. While the wings are baking, in a small pot over high heat, mix all the sauce ingredients. Bring to a boil and boil for 2 to 3 minutes, which helps to bring out more flavour notes of the ingredients. Remove from heat. Taste a little bit to decide if you need more sweetener to balance out the heat; if so, add a tablespoon at a time until your desired heat. Please note that especially depending on the hot sauce you use, these wings are HOT so take caution!


Recipe Notes

  1. 1. Don't use olive oil to grease the baking sheet since it will burn the bottom of your wings.
    3. The batter will only adhere to the cauliflower wings dry. So, if for any reason you wet your cauliflower, it has to be 100% dry for the batter to stick.
  2. You can use regular or whole wheat flour if not gluten free. Some Gluten Free flours are thicker than others, so if your batter seems way too thick, add in a few tablespoons of milk to thin it out a little if necessary. I use Bob's Red Mill All Purpose GF (NOT Baking) Flour. I have used Einkorn flour while making these and it is a beautifully smooth consistency and is naturally organic.
    You can store these Cauliflower Wings in airtight tupperware container in your fridge for up to 4 days, and reheat them in an oven until warmed. They taste best fresh. I wouldn't recommend freezing these as the batter may get soggy.
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